• 6-8 Pound whole turkey, washed and drained
  • 1/4 Cup frozen lemon juice concentrate thawed
  • 1/4 Cup fresh lemon juice
  • 1/4 Cup honey
  • 1/4 Cup olive oil
  • 3 Tablespoons fresh lime juice
  • 3 Tablespoons fresh chopped mint leaves
  • 1 Tablespoon grated orange peel
  • 2 Teaspoons grated lemon peel
  • 1 Teaspoon grated lime peel
  • 1/3 Cup orange juice
  • Pinch salt and pepper
  • 1/4 Teaspoon cumin
  • 1/4 Teaspoon cinnamon
  • Pinch thyme
  • 1 red onion sliced


  1. In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.
  2. Top turkey with sliced onions.
  3. Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.
  4. When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.
  5. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.
  6. Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.
  7. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
  8. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Recipe Yield: Servings: 9

Nutritional Information Per Serving:

Calories: 200
Fat: 9 grams
Sodium: 90 milligrams
Cholesterol: 75 milligrams
Protein: 26 grams
Carbohydrates: 2 grams